Soak The Channas Overnight.
Transfer The Channas And The Water It Has Been Soaking In Into The Pressure Cooker.
. Add In Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix
Close Pressure Cooker And Allow It To Whistle Thrice, Lower Heat And Cook For Another 20 Min.
. Once Done, Allow The Pressure To Go Down And Then Open
Seperate The Water And The Channas, Do Not Discard The Water.
In A Pan, Heat Oil On Medium Heat.
Once Hot, Add In The Asafoetida And Right After That Add In The Crushed Tomatoes.
Cook Till The Tomatoes Seperate From The Oil
Add In The Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
Mix Well
Add In The Channas/Chole And Mix Again.
Add In The Water That Had Been Set Aside, Little At A Time.
Mix Occasionaly And Cover And Allow The Channas To Cook.
Repeat The Process Till The Water Is All Consumed And The Consistency Of The Gravy Looks Good.
Garnish With Onions And Green Chillies.
Serve Hot With Puris, Bhaturas, Bread, Chapati, Parathas Or Naan. Tips: 1. Serve The Channa Masala With Tikkis Or Samosas. 2. If The Dish Is Too Sour, Add A Tsp Of Sugar To Balance Out The Flavor.
